1: Oma loved cooking. She is making knodel dumplings for us for Easter dinner. Bob can't wait to taste!
2: From the Kitchen of : Oma Recipe for: Tomato Rice Soup Chop: 1 onion 2-3 ribs celery Saute in 2 Tbls butter until slightly soft Add: 5-6 large tomatoes, skin removed, tear into several pices, add to softened onion/celery small bunch parsley 1 tsp basil (dried or fresh) 1 Tbls salt 1 tsp pepper Simmer 30-40 minutes, until tomatoes are soft Remove parsley, fresh basil, if used, put in batches in blender (not more than 1/2 full), put towel over lid, blend for 3-4 pulses (you don't want smooth, keep it a little chunky). Add back to pot. Add: salt and pepper to taste more basil 2 Tbls Butter Cook rice separately Put scoop of rice in bowl, add soup, sprinkle fresh parsley on top | How to Remove the Skin from a Tomato Core tomato, cut X on bottom, place several seconds in boiling water, immediately put in bowl with ice water, skin will curl, is easy to remove. Tear into several pieces, add to softened onion and celery. | I did not add water, the tomatoes had plenty of water. When they cooked down, the flavor was nice and rich. If you cook it down too much, just add a little water for soup consistency.
3: "All happiness depends on a leisurely breakfast." ~John Gunther
4: Our Favorite Chocolate Chip Cookies From the Foster's Market Cookbook, pg 245 | 1/2 pd (2 sticks) butter, softened 1 cup granulated sugar 1 1/4 cup firmly packed light brown sugar 2 tsps pure vanilla extract 3 large eggs 3 cups all-purpose flour 1 tsp baking soda 1/4 tsp salt 3 cups semisweet chocolate chips 1 1/2 cups coarsely chopped walnuts or pecans (optional) | These are our favorite cookies! | Makes about 2 dozen 4-inch cookies 1. Preheat oven to 350 degrees and put parchment paper or silpat on baking sheet. 3. Cream together the butter, sugar and brown sugar in a bowl with an electric mixer and beat until light and fluffy. Add the vanilla and mix. 4. Add the eggs to the butter mixture one at a time, beating well after each addition. 5. Sift together the flour, baking soda and salt in a separate bowl and stir to mix. 6. Add the flour mixture to the butter mixture and stir just until the dry ingredients are moist and blended. Do not overmix. 7. Fold in the chocolate chips and nuts (if using) until all ingredients are thoroughly mixed. (Note: the dough can be refrigerated in an airtight container up to 6 days at this point). 8. Scoop the dough with a medium ice cream scoop and drop onto prepared baking sheets about 3 inches apart (should have 12 on a cookie sheet, do not crowd). 9. Bake 12 minutes, check and turn tray around, then bake until medium brown (about 2 minutes more). Cool one minute, then remove to cooling rack. 10 Scoop out the rest of the cookie dough and put on a baking sheet and put in freezer. When frozen, place in a ziploc plastic bag. When you want more cookies, just put what you want on a baking sheet and bake; no need to thaw.
5: Oma's | Spritz Cookies | 350 degrees 8 minutes | Cream butter and sugar together. Add egg yolks and continue beating until light and fluffy. Add 4 cups of flour that has been sifted, 1 tsp baking powder and 2 tsp almond extract. Put into cookie press. Bake approx. 8 minutes at 350 degrees until light brown. Cool and store in airtight container. | 1 pd butter 1 cup granulated sugar 3 egg yolks 4 cups flour 1 tsp baking powder 2 tsp almond extract | Opa loved these cookies. Oma would always have them on hand so he could eat them. Oma also made these cookies whenever she wanted to thank someone. She gave them to her friends, doctors, dentists, vets; everyone raved about her spritz cookies.
6: From the Kitchen of: Oma Rouladen | Buy breakfast steaks, or very think sliced beef. Lay out on counter and sprinkle with salt and pepper. Spread Dijon mustard on each. Cut up bacon and sprinkle each with it. Cut up onion slices for each rouladen. Quarter of dill pickle on each. Roll up and use thread to hold together, be sure sides are shut. Heat up oil and add rouladen, brown all sides. AT first you will encounter a lot of liquid that has to evaporate before the meat starts to brown. Add a little water, brown again, do that couple of times; it makes the gravy. Add enough water until rouladen are not quite covered. Make sure not too watery, can add more later, so add less to begin with. Simmer slowly about 1-1/2 hours, until tender. Cool a little, remove thread carefully. Thicken gravy, return meat to pot to heat through. | This was a special dish from Oma. She made it especially for the men in her life.
7: From the Kitchen of: Oma Egg Noodles 2 cups flour 3 eggs 4 tsp oil 1 tsp salt 1/3 tsp nutmeg Put all ingredients in a food processor until mixed and holds together. Knead, roll out with plenty of flour, cut strips, flour again, put strips on top of each other, cut into fine noodles. Put into boiling water and cook about 1 minute,
8: From the kitchen of: Oma German Potato Soup 5-6 Slices of bacon, chopped 1 large onion, chopped 3-4 ribs celery, sliced thin 3-4 carrots, sliced Brown the above until the onions turn glassy and the bacon is browned. Can add the potatoes also. 2 tomatoes, chopped (can remove skin and seeds-place whole in liquid for a minute or two, then pull out and skin should just fall off, then chop (be careful-will be hot! Use cutting board that has a border so juice doesn't overflow) 6-7 peeled potatoes, chopped 1 bay leaf 1 sprig of fresh parsley 4 allspice berries 1 tsp dried marjoram 1 tblp salt (or to taste) 1/2 tblp pepper (or to taste) enough water to cover potatoes (not too much, add as needed so soup doesn't get too watery) Simmer all ingredients until potatoes and carrots are soft. Remove bay leaf, allspice berries and parsely sprig. Mash soup with a potato masher. If soup is too dry, add additional water and heat through. Slice up ring bologna (remove outer covering if tough) and add to finished soup. Heat through. Stir in additional pinch of dried marjoram and 2 tblp butter. Serve, adding fresh parsely to each bowl. Serves 5-6
9: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs
13: "There is no love sincerer than the love of food." ~George Bernard Shaw